Crispy Oven Baked Chicken Tenders

Ingredients

Breadcrumb

• 1 1/2 cups panko breadcrumbs (Note 1)
• Oil spray

Batter

• 1 egg
• 1 tbsp mayonnaise
• 1 1/2 tbsp dijon mustard (or other mustard)
• 2 tbsp flour
• 1/2 tsp salt
• Black pepper

Chicken

• 500 g/1 lb chicken tenderloins (or breast cut into 2/3″ / 1.5cm thick slices, lengthwise)
• Oil spray

Instructions

1. Preheat oven to 200°C/390°F (180° fan-forced).
2. Toast panko – Spread panko on a baking tray, spray with oil (spray vertically to avoid blowing the panko off the tray), then bake for 3 to 5 minutes until light golden. Transfer to bowl.
3. Place a rack on a baking tray (not critical but bakes more evenly).
4. Dredge batter – Place the Batter ingredients in a bowl and whisk with a fork until combined. Add the chicken into the Batter and toss to coat.

Crumbing

1. Pick up chicken with tongs and place it into the panko bowl.
2. Crumb – Sprinkle surface with breadcrumbs, then press down to adhere. Transfer onto baking tray. Marvel at clean fingers, repeat with remaining chicken.
3. Spray & bake – Spray lightly with oil, sprinkle with a touch of salt (optional). Bake 15 minutes (medium) or up to 20 minutes if gigantic. Any longer = dried out chicken.
4. Serve – Remove from oven and serve immediately, with Sauce of choice (Honey Mustard pictured, see Note 2) and sprinkled with fresh parsley, if desired.